Baked Cheesy Chicken And Spaghetti Recipe
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 5 mins
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Servings
8 to 12
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Calories
576 kcal
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Cuisine
American
Baked Cheesy Chicken And Spaghetti Recipe
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When you need an easy meal idea that the whole family will enjoy, or meals in the freezer for lazy days, this baked chicken and spaghetti is perfect. Add in some colorful vegetables and condensed chicken or mushroom soup for the ultimate crowd pleasing comfort food!
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Ingredients
- 2 tablespoons oil for cooking
- 1 pound skinless boneless chicken thighs Buy ready chopped, or chop into small(ish) pieces.
- 1 onion Large, chopped.
- 3 peppers (bell peppers/capsicum) 1 red, 1 green, 1 yellow, if possible! Chop into small pieces.
- ½ pound mushrooms Brown mushrooms, cremini mushrooms, or perhaps a selection including shiitake or porcini mushrooms. Even white button mushrooms are fine.
- 1 pound Spaghetti Broken up into pieces (about 2 to 3 inches long).
- 1 tablespoon dried Italian herbs Or any dried herbs. Or 3 tablespoons fresh herbs.
- ½ teaspoon ground pepper to taste (either white or black)
- 2 cans condensed chicken soup (Or condensed mushroom soup, or a combination of chicken and mushroom) I usually use Campbell’s, but any brand will work (two 10 oz. cans).
- 2 cups chicken broth (stock)
- 3 cups cheddar cheese Grated (Add an extra cup if you like).
to serve (optional)
- garlic bread and crisp salad, or vegetables
Instructions
- Heat a tablespoon of the oil in a very large pan and stir fry the chicken pieces until totally white and cooked through (around 4 or 5 minutes). Remove to a plate (along with any juices) and set aside.
- Add a little more oil to the pan and cook the peppers and onions together until softened (about 5 minutes). Add the mushrooms and cook for a few more minutes until the mushrooms have started to break down. Add the herbs and pepper and stir for a minute or so longer.
- Meanwhile, cook the spaghetti pieces in boiling salted water in a very large saucepan for a few minutes less than it says on the packet or until very al dente (around 6 minutes for regular spaghetti - don’t overcook as it’s going to be cooked again in the oven). Drain, empty back into the saucepan, add a drizzle of oil to stop the spaghetti sticking and put on the lid.
- Pre-heat the oven to 375F/190C.
- Add the the spaghetti into the large pan with the vegetables. Then add the cooked chicken and any juices, soup, broth/stock, and 1 cup of the cheese. Combine well with 2 wooden spoons.
- Spoon the mixture into your baking dish or dishes (see notes for suitable sizes to use) and top with the remaining 2-3 cups of cheese. At this point you can choose to freeze all or some of the casserole if you like (see notes for instructions).
- Bake for 30 to 40 minutes or until golden and bubbling on top, then serve with garlic bread and salad or vegetables (if you like).
Equipments used:
Notes
- Adapted from Pioneer Woman’s 2007 recipe for chicken spaghetti.
- Freezing instructions: To freeze, pour the chicken spaghetti into baking dishes or disposable foil trays (see size suggestions below). Then sprinkle over the cheese, cover and freeze. I always write what it is, the date I made it and the cooking instructions on the top of the dish/tray. I usually defrost in the fridge overnight, then cook as normal. However, you can cook straight from frozen if you prefer. Simply add on about 20 minutes to the cooking time.
- Chicken: I like chicken thigh (ready chopped) since it stays moist and tender, but you can use chicken breast instead if you like. Also feel free to use cooked chicken instead, such as shredded rotisserie chicken (this recipe is for the air fryer). Or what about leftover Christmas turkey? 2 to 2½ cups is about the right amount. Just add the chicken to the cooked spaghetti along with everything else. I would only recommend using cooked chicken, however, if you're going to cook and eat the chicken pasta bake immediately.
- Condensed soup: I recommend using either condensed mushroom soup, condensed chicken soup, or a mixture of the two. I suggest 2 x 10 ounce (285 grams) cans. If the cans are slightly larger where you live, that's fine. It's no problem to add slightly more soup to the recipe.
- Suitable baking dish sizes to serve: 8 people: 9 x 13 inches 4 people: 6 x 9 inches (or equivalent) 2 people: 5.5 x 7.5 inches (or equivalent – this is the size of the disposable foil trays I use for my batch freezer meals for two!)
- If you don't have a cooking pan large enough to combine all the cooked ingredients in, combine them in a very large bowl instead before assembling the casserole in a baking dish (or baking dishes!).
- To reheat: Baked cheesy chicken spaghetti reheats really well. I usually reheat individual portions in the microwave. Just cover and reheat on 80% power for 2 to 3 minutes until piping hot again.
- Serving suggestions: I like to serve this casserole with a very simple and healthy side such as a fresh green salad (try Greek lettuce salad) or vegetables such as frozen sautéed green beans, pan-fried asparagus or even just frozen peas.
- Variations: Why not make your spaghetti casserole with leftover Thanksgiving or Christmas turkey, or use canned tuna instead of chicken? Also consider adding more vegetables, or jarred marinated vegetables such as artichokes, sundried tomatoes, capers or olives.
Nutrition Information
Show Details
Calories
576kcal
(29%)
Carbohydrates
54g
(18%)
Protein
32g
(64%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
104mg
(35%)
Sodium
1088mg
(45%)
Potassium
544mg
(16%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
755IU
(15%)
Vitamin C
38mg
(42%)
Calcium
349mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8to 12
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 54g | 18% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 104mg | 35% |
| Sodium | 1088mg | 45% |
| Potassium | 544mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 38mg | 42% |
| Calcium | 349mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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